Baked Egg Rolls and Dipping Sauce

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(5)
  • Number of Servings: 22
Ingredients
Egg rolls:2/3 cup coarsely chopped celery2/3 cup coarsely chopped carrot2 cups shredded cabbage1/2 teaspoon vegetable oil2/3 cup chopped onion1/2 teaspoon minced peeled fresh ginger1 garlic clove, minced1/2 pound ground turkey breast1 1/2 tablespoons low-sodium soy sauce1/4 teaspoon black pepper14 egg roll wrappers1 large egg whiteCooking spraySauce:3/4 cup low-sodium soy sauce6 tablespoons rice vinegar2 tablespoons dark sesame oil1 tablespoon minced peeled fresh ginger1/3 cup thinly sliced green onions (optional)
Directions
Preheat oven to 425°.

Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.


Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.


Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add pork; cook thoroughly. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.


Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons pork filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, pork filling, and egg white.


Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.


To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.




Yield: 14 servings (serving size: 1 roll and about 1 tablespoon sauce)

Number of Servings: 22

Recipe submitted by SparkPeople user LIVING4HIM2DAY.

Servings Per Recipe: 22
Nutritional Info Amount Per Serving
  • Calories: 130.5
  • Total Fat: 4.6 g
  • Cholesterol: 15.3 mg
  • Sodium: 533.9 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.6 g

Member Reviews
  • DAIZEEFLI
    These are just great! I may do them a littlle different next time...A little less meat (I used ground turkey) and a little more cabbage. Less carrot and celery also. Other than that they turned out great. Only had to bake them under 10 minutes. YUM! Great with Duck Sauce and Chili Sauce. - 5/8/09
  • BRANDIHILL7
    I've made these a couple times now and i love them and bonus so does my daughter:) - 1/10/11
  • LOMA061
    i made this veg. style awsome!!!!!!!! - 5/22/10
  • CD5773717
    I really want to make these, but I'm curious... is there 14 servings? Wht does it also say the # of servings is 22? Is the nutritional value that for 1 roll and 1 tbsp of sauce, or for 1/22 of the entire recipe input? Thanks... - 9/1/09

    Reply from LIVING4HIM2DAY (12/19/09)
    Sorry I'm replying so late! If I remember correctly, I ended up with more servings than the actual recipe predicted. I made 22 eggrolls instead of 14. According to SparkPeople's recipe calculator, this is the nutritional value for 1 eggroll and 1 tablespoon of sauce if yielding 14 eggrolls.

  • JOHNNYAPPLESEED
    Incredibly good! Just one question, did you find the sauce never really mixed well? It tasted fine...maybe a little heavy on the vinegar, but otherwise great! - 7/20/09

    Reply from LIVING4HIM2DAY (12/19/09)
    Sorry I'm replying so late! I personally prefer restaurant eggroll sauce. I also have an Asian friend who makes her mom's special fish sauce for eggrolls.

  • DEBBIECRAVENS
    My kind of snack! - 3/22/17
  • CD16515601
    Baked is great. - 2/4/17
  • CD3409143
    sounds good - 1/26/17
  • CJYOUCANDOIT
    These were quite yummy. I have been craving egg rolls and held off until I could make a healthier version. Glad I waited. I did only get 10 rolls instead of 14. Next time I will add more cabbage. - 3/6/13
  • CRUZIN2LOSE
    Can't wait to try. Recipe looks yummy! - 2/1/11